Translations:Rendang/51/en

In Perak, rendang is deeply rooted in royal culinary traditions. Notable varieties include rendang tok, rendang ayam (chicken rendang), and rendang udang (shrimp rendang). Rendang tok, a specialty from Bukit Chandan, is a dry curry made with cubed beef, coconut milk, and a rich blend of spices such as cloves, star anise, cumin, cinnamon, chilies, and turmeric. It is enhanced with pan-toasted desiccated coconut and thin strips of coconut flesh, giving it a unique texture and aroma. The final dish is dark and intensely flavorful. Perak’s rendang recipes also incorporate unique ingredients like forest fruits, including kelepong (a seasonal plant from the fig family). In Lenggong, popular rendang varieties include rendang dendeng, and rendang pedas daging dengan lambuk (spicy beef with lambuk yam rendang). There is also rendang daging masak hitam that is commonly served at Malay weddings. This version stands out from other rendang dishes in the region because it’s made without coconut milk, giving it a distinct flavor and appearance.